I don't have a recipe per se, they are a little different every time and evolved over many years. I cook them from dry beans. I start 1 pound dry beans soaking in the morning, they will soak ~8 hours, soaking time is not crucial because I use a pressure cooker (instapot). Drain the beans, and then instant pot I saute about 1/2 minced onion (or one small) in olive oil until it starts to turn a little black. I like red or yellow (but not sweet) onion, when the onion is almost done add 1 large clove minced garlic. I use about 2 tbsp of olive oil and add some some salt to draw out the flavor of the onion. I add the garlic later because I don't like burnt garlic. Once the onion and salt is done I add 1 cup broth (chicken or veggie) and 1.5 cup water then the drained soaked beans. I also like to add paprika and dried ground new mexico chilies, maybe 1/4-1/2 tsp of each. If you want it smokey you can put a dash of smoked paprika, but be careful a little goes a long way. Then I put the lid on and pressure cook for 12 minutes (about 1.5 times the reccomended time). After that they should be pretty soft. I transfer it all to a big saute pan and cook down the water, and make the beans even softer. This may take 30-45 minutes. When the beans get really soft you can start mashing them a bit with the back of a big spoon. I like to leave a lot of whole beans, but after the pressure cooking and additional cooking they are creamy and yummy. I sometimes use shallots instead of onion in garlic. Sometimes I deglaze the pan with a splash of wine after the onion is cooked. Same recipe works for black beans.
